Friday, February 10, 2012

Buvare: Ruby Sipper

Love is in the air.
Sure, so maybe Valentine's has never been a favorite holiday of mine, but this year I can't help but blush. On the Table Set this week we discuss the stigmas of the holiday, avoiding amateur night at your favorite bistro, growing out of "anti-", and settling for a little bourbon and glitter.

I rarely need an excuse to fiddle with my top shelf, but figured Vday is an especially good one. Here's a specialty cocktail I whipped up for you and your sweetheart. It's pretty in pink, though not too sweet, with added depth thanks to a kiss of ruby port. Of course what makes the spectacle is the unique garnish, a candied Wild Hibiscus Blossom in syrup. Gorgeous, and delicious.

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De Moi

Raised in the Southwest on Sonoran Mexican food and coming of age working in the dining rooms of some of the Slow Food Movement's finest Northwest institutions, this [now] Angeleno has some sharp opinions about how food is supposed to be done. With a fast-paced lifestyle in the City of Angels and a thirst for finer spirits, this is his LA hedonistic cosmopolitan food culture.
J'adore la bouffe!

What language(s) am I bastardizing??

A mix of French gastronomy slang and Polari, a form of cant slang dating back to the 19th century, revived in the 1950s by British gay subculture, more contemporarily referenced regularly by Morrissey.